Wild Mushroom Risotto
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
558 kcal
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Course
Main Course
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Cuisine
Italian
Wild Mushroom Risotto
Description
The Wild Mushroom Risotto recipe begins with sautéing finely chopped shallots and wild mushrooms in olive oil until tender and fragrant. The rice is then toasted briefly before deglazing with white wine. Gradually, vegetable or chicken stock is added ladle-by-ladle, allowing the rice to absorb the liquid and cook until al dente. The mushrooms are reincorporated during cooking to meld their flavor.
The final risotto has a creamy consistency from butter and finely grated Parmigiano Reggiano stirred in after resting off the heat. The texture is soft with a slight bite to the rice, accompanied by the earthy, rich mushroom presence and subtle sharpness from Parmesan. Fresh parsley and cracked black pepper add color and seasoning to balance the taste.
This risotto works well as a main course or an elegant accompaniment to roasted meats or vegetables. It offers a comforting texture and warmth, suitable for cooler days or as dinner centerpiece for mushroom lovers.
Leftovers can be stored refrigerated in an airtight container for up to two days. Reheat gently on the stove or microwave with a bit of butter and warm stock to restore creaminess and prevent drying.
Ingredients
- 2 tablespoon extra-virgin olive oil
- 300 g wild mushrooms cleaned and cut into small chunks
- 1 shallot finely minced
- 320 g carnaroli rice or Arborio, Vialone Nano
- 60 ml white wine
- 1 l vegetable stock or chicken stock
- 3 tablespoon butter
- 80 g Parmigiano Reggiano cheese finely grated
- 2 tablespoon parsley finely chopped, fresh
- sea salt to taste
- black pepper to taste
Instructions
- Heat a large pot with the extra-virgin olive oil, add the mushrooms and shallot and sauté, stirring often for 7-8 minutes, adding a splash of stock if necessary.
- Transfer the mushrooms into a container and return the pot to low-medium heat. Add the rice and toast it for 1-2 minutes, until translucent, stirring often. Add the wine, continue to stir the rice and let it evaporate.
- Add a ladle of stock and stir until the rice has absorbed it. Return the veggies into the pot with the rice and stir all the ingredients together. Continue to add a ladle of stock at a time and cook until the rice is cooked but still has a bite.
- Season with salt and pepper and taste every now and then to check if the rice is done, it will take about 15 minutes to cook until al dente.
- Once ready, remove the pot from the heat and let the risotto rest 2-3 minutes. Add cold butter and parmesan cheese and stir well. Sprinkle the parsley all over the risotto, season with freshly cracked black pepper to taste and serve.
Notes
- Store any leftover risotto in an airtight container in the refrigerator and consume within 1 to 2 days.
- When reheating, add a small amount of butter and warm stock to refresh the creamy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 74g | 25% |
| Protein | 14g | 28% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 1392mg | 58% |
| Potassium | 353mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1116IU | 22% |
| Vitamin C | 3mg | 3% |
| Calcium | 250mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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